Gluten-free baking can be a challenge, but it doesn’t have to be. These White Chocolate Red Velvet cookies are the perfect combination of indulgent and allergy-friendly. They are soft, chewy, and bursting with flavor. Plus, they are easy to make and only require a few simple ingredients.
History of Red Velvet
Red velvet is a type of cake that is characterized by its red color and rich, creamy frosting. The origins of red velvet cake are somewhat disputed, with different stories and theories about its inception.
One popular theory is that red velvet cake was created in the early 20th century at the Waldorf Astoria Hotel in New York City. According to this story, a patron requested the recipe for the hotel’s popular red velvet cake, and the recipe was subsequently printed in a local newspaper.
Regardless of its exact origins, red velvet cake has become a beloved dessert around the world. It is often served at special occasions such as weddings, birthdays, and holidays. The combination of its rich, chocolate flavor and creamy frosting make it a popular choice for those who love a decadent treat.
These White Chocolate Red Velvet Cookies are:
- from scratch without cake mix
- soft, chewy, and buttery
- perfect for Valentine’s Day, Christmas, or any other occasion
These cookies are tasty with or without white chocolate! If you are a huge chocolate person, please feel free to use your fave chocolate!
Ingredients for Gluten-Free Red Velvet Chocolate
- Eggs: provide structure for the cookies.
- Unsalted butter: I always tell myself, you can add salt, but you cannot take salt away. That is why I use Land O Lakes unsalted butter on repeat!
- Granulated sugar & brown sugar: Combining these two sugars creates the perfect soft and firm texture.
- Vanilla extract: a baking necessity that helps prevent these cookies from tasting bland and flat.
- Red food coloring: you have complete control over how red you want your cookies
- Gluten-free all purpose flour: Not all gluten-free flours are made equally. My favorites are Cup4Cup and King Arthur.
- Cocoa powder: It wouldn’t be a red velvet cookie without some cocoa powder.
- Baking soda: this is needed to help the cookie rise.
- Cornstarch: I recently started adding cornstarch to my cookies to give them a soft texture.
- Salt: A pinch of salt is the best flavor enhancer, but also makes the cookies more chewy!
- White chocolate chips: I love using this combo because the contrast of colors looks so pretty!
Variations
- Skip the chocolate morsels and top it off with cream cheese frosting
- Drizzle the cookies with white chocolate
- Dip half the cookie in melted white chocolate
How to Store these Cookies?
The best way to store these white chocolate red velvet cookies are in an airtight container for up to 5 days. You can place a piece of bread in the container to keep the cookies soft.
How to Freeze Cookie Dough
- Turn the dough into cookie dough balls
- Place them on a baking sheet and place that in the freezer until the cookies are frozen solid.
- Remove the frozen cookie dough balls into a Ziploc bag
- Freeze the cookie dough for up to 3 months
These gluten-free white chocolate red velvet cookies are the perfect indulgence for any occasion. They are soft, chewy, and full of flavor. Plus, they are easy to make and only require a few simple ingredients. Whether you are celiac, gluten intolerant, or just looking for a tasty and allergy-friendly dessert, these cookies are sure to be a hit.
So why wait? Get baking and enjoy these delicious gluten-free white chocolate red velvet cookies today!
More Cookies:
- Christmas Kitchen Sink Cookies
- Lazy Girl Vegan S’mores Cookies
- Salted Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
Hungry for more? If you make these Peppermint Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert page.
White Chocolate Red Velvet Cookies
Ingredients
- 1 egg
- 1 1/2 sticks unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp red food coloring
- 1/4 cup cocoa powder
- 1 1/2 cups gluten-free all purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 cup white chocolate chips
Instructions
- Before you begin, preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugars together until they are light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the red food coloring and mix until the dough is a deep red color.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, or until the cookies are set and the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
